Using a fork, combine cookie crumbs, brown sugar and butter until the mixture resembles wet sand.

Cut a circle out of parchment paper to fit into the bottom of an 8-inch springform pan. Place paper into pan and lightly spray paper and sides with a non-stick baking spray.

Press crumb mixture into bottom and about ¾-inch up the sides of the pan.

Place crust in freezer while preparing filling.

In a large mixing bowl, beat cream cheese until light and fluffy.

Add sugar, salt and vanilla extract and beat until thoroughly combined and mixture is smooth and creamy. Set aside.

Heat cream on stovetop or in microwave just until warm.

Place egg yolks into a large bowl and beating constantly, slowly add the warm cream. It is important to add slowly and constantly beat to prevent curdling.

Now, slowly add the cream/egg mixture into the cream cheese mixture, beating constantly, just until thoroughly incorporated. Scrape sides of bowl often and be sure all lumps are out of the mixture. Mixture will be on the thinner side.

Pour filling into the prepared crust. Cover with foil and seal edges.

Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on trivet and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes. Allow to sit in pot for 10 minutes, then release pressure and remove from the Instant Pot. Cheesecake should jiggle slightly in the center. If it jiggles too much, return to pot and cook for an additional 5-min.

Remove to a wire rack and cool in pan before removing pan ring.

Sprinkle with the 3 tbsp. of sugar and brown with a baker's torch. Cheesecake can also be browned under the broiler but you will need to be careful not to burn.

Garnish with raspberries and mint leaves if desired.

Slice with a knife dipped in hot water and wiped dry.